Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

6 servings, 1 1/2 cups each

Put a large pot of water on to boil for cooking pasta.

Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Nutritional Facts

Servings

6

Per serving

Calories

371

Carbohydrates

38g

Fat

13g

Saturated Fat

2g

Monounsaturated Fat

1g

Protein

27g

Cholesterol

42mg

Dietary Fiber

8g

Potassium

378mg

Sodium

369mg

Added Sugars

0g

Exchanges

2 starch

1 1/2 vegetable

3 lean meat

Carbohydrate Servings

2

Vitamin A (76% daily value)

Vitamin C (48% dv)

Magnesium (21% dv)

Iron (16% dv).

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